Traditional Italian Biscotti

🕒 Prep: 15 min
🔥 Cook: 45 min
🍽 Serves: 24
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Biscotti, those delightful twice-baked Italian cookies, are perfect for a crunchy treat with your afternoon espresso or as a sweet gift. This traditional recipe brings a genuine Italian flavor to your kitchen, offering a delightful combination of almonds and a hint of vanilla.

Ingredients for Traditional Italian Biscotti

The star of this recipe is undoubtedly the almonds. Toasting and chopping them gives the biscotti a rich, nutty flavor and delightful crunch. The all-purpose flour provides the foundation, while granulated sugar adds sweetness without overshadowing the almonds. A bit of baking powder ensures the logs rise just enough. Don't forget the salt; it enhances all the other flavors.

For the wet ingredients, eggs bind everything together, giving the biscotti their distinct texture. The vanilla extract adds a warm, sweet aroma, and the almond extract intensifies the nutty flavor, making each bite truly special.

Tips & Tricks

  • If the dough is too sticky to handle, lightly dust your hands with flour.
  • Let the biscotti logs cool slightly before slicing to prevent crumbling.
  • Use a serrated knife for cleaner cuts when slicing the biscotti.

Serving Suggestions

These biscotti pair wonderfully with a rich Italian espresso or a smooth cappuccino. For a dessert platter, serve them alongside a selection of cheeses and fresh fruits. They also make a lovely accompaniment to a scoop of vanilla ice cream for a simple, yet indulgent treat.

Frequently Asked Questions

Can I use different nuts?
Absolutely! Hazelnuts or pistachios make great alternatives to almonds.
How should I store biscotti?
Store them in an airtight container at room temperature for up to two weeks.
Can I freeze biscotti?
Yes, they freeze well. Just ensure they’re completely cooled and stored in a freezer-safe container.

Traditional Italian Biscotti Recipe Walkthrough

First, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This ensures easy cleanup and prevents sticking. In a large bowl, whisk together the flour, sugar, baking powder, and salt. Mixing these dry ingredients first helps distribute the leavening agent evenly.

In another bowl, beat the eggs with the vanilla and almond extracts. This step blends the flavors smoothly. Gradually add the wet ingredients to the dry mixture, stirring until a dough forms. It might be a bit sticky, but that's okay. Stir in the chopped almonds until they’re evenly spread throughout the dough.

Divide the dough in half on the baking sheet, shaping each half into a log about 12 inches long and 2 inches wide. This size is just right for baking and slicing later. Bake for 25-30 minutes until the logs are golden brown. They should feel firm when touched lightly.

Remove the logs from the oven and let them cool for about 10 minutes. Lower your oven temperature to 300°F (150°C). Slice the logs diagonally into 1/2-inch thick slices using a sharp knife. Arrange the slices back on the baking sheet, laying them on their sides. Bake for another 10-15 minutes, flipping them halfway through to ensure even crisping. Once they’re golden and crisp, cool completely on a wire rack before serving.

Why You'll Love This Recipe

  • Authentic Italian flavor in every bite.
  • Perfectly crisp texture that holds up to coffee dunking.
  • Easy to make, with simple ingredients you likely have on hand.
  • Customizable to your taste with add-ins like chocolate chips or dried fruits.

Ingredients

2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon salt
3 large eggs
1 teaspoon vanilla extract
1 cup whole almonds, toasted and chopped
1/2 teaspoon almond extract

Step-by-step Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. In another bowl, beat the eggs with vanilla and almond extracts.
4. Gradually add the wet ingredients to the dry ingredients, mixing until a dough forms.
5. Stir in the chopped almonds until evenly distributed.
6. Divide the dough in half and shape each into a log, about 12 inches long and 2 inches wide, on the prepared baking sheet.
7. Bake for 25-30 minutes, or until the logs are golden brown.
8. Remove from the oven and let cool for 10 minutes.
9. Reduce the oven temperature to 300°F (150°C).
10. Slice the logs diagonally into 1/2-inch thick slices.
11. Arrange the slices on the baking sheet and return to the oven.
12. Bake for an additional 10-15 minutes, flipping halfway through, until crisp and golden.
13. Allow to cool completely on a wire rack before serving.

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